Soft sourdough sandwich bread. There’s something truly magical about a loaf of sourdough sandwich bread that ticks all the boxes: soft, light, airy, and just the right amount of flavor without being too sour. This recipe is the result of nearly a year of trial and error, tweaking and testing until it was perfect.
I wanted a bread that would complement any sandwich or toast, with a soft yet sturdy structure and an open, airy crumb that feels indulgent but remains practical for everyday use. After countless bakes, adjustments, and even a few flops, I finally landed on a formula that delivers everything I dreamed of in a sourdough sandwich loaf. It’s mild, versatile, and oh-so-fluffy—exactly what you need for the perfect slice.
Why I love this recipe
This soft sourdough sandwich recipe is the result of nearly a year of refining, ensuring it’s easy to follow and delivers consistent results every time. Here are just a few reasons why I love it!
- 100% sourdough: This loaf is made entirely with sourdough starter—no commercial yeast—yet it’s mild and approachable, making it perfect for those who aren’t fans of tangy bread.
- Soft & fluffy: The bread has a pillowy, light texture that’s perfect for sandwiches, toast, or even as a snack on its own.
- No need for a stand mixer: You can achieve this soft, fluffy loaf with just your hands, making it accessible even if you don’t have fancy equipment.
Helpful tips before baking
- Sourdough starter: Ensure your sourdough starter has been fed recently before making the sweet levain.
- Sugar replacement: Agave or maple syrup can replace the honey. A little extra flour during kneading may be needed.
- Do I have to use a sweet levain? No, if you use your peaked sourdough starter that is fine. The bread will end up being more on the tangy side.
- Cold proof: While soft sourdough sandwich bread can be refrigerated for up to 24 hours, keep in mind this may enhance the sour flavor.
What is a sweet levain?
A sweet levain is a type of sourdough starter that has been fed with additional sugar (or other sweeteners) to create a milder, sweeter flavor profile. Unlike a traditional sourdough starter, which thrives on just flour and water, a sweet levain often incorporates ingredients like sugar, honey, or milk in its feeding schedule. This encourages the natural yeasts and bacteria to produce less acidity, resulting in a levain that is less tangy and more suited for enriched or sweet bread recipes.
A sweet levain is made by taking a portion of your sourdough starter and feeding it with flour, water, and sugar for a one time use.
A sweet levain is not required for this recipe however, if you want a less tangy bread it is recommended.
How to make soft sourdough sandwich bread (step-by-step)
Baker’s schedule option 1: Make the sweet levain the evening before the dough is mixed. Mix the dough in the AM, allow the dough to double in size, shape & allow to rise (approximately 1 inch above the rim of the pan) and bake the same day.
Baker’s schedule option 2: Make the sweet levain the evening before the dough is mixed. Mix the dough in the AM, allow the dough to double in size, shape and refrigerate overnight to be baked for the following morning.
**Option 1 results in a milder, less tangy sour flavor**
Ingredients
For the sweet levain
- 20 grams of sourdough starter (fed within the past 24 hours)
- 30 grams of sugar
- 100 grams of water
- 100 grams of all-purpose flour
For the dough
- 200 grams of sweet levain (from above)
- 80 grams of warm milk
- 80 grams of room temperature water
- 50 grams of honey (or sugar-decrease to 40 grams)
- 1 room temperature egg (approximately 50 grams)
- 415 grams of bread flour
- 30 grams of softened unsalted butter
- 10 grams of salt
EQUIPMENT
- 1 8×4 loaf pan
- food scale
- dough scraper or bench scraper
- mixing bowl
Make the sweet levain
**The sweet levain is optional, however keep in mind if you use a regular sourdough starter the sandwich bread will have some tang to it.**
- The evening before you plan to mix the dough add the sourdough starter to a clean jar.
- Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
- Cover the jar loosely and allow it to rest overnight (10-12 hours).
Mix the dough
Ensure the sweet levain has doubled in size and is bubbly before using.
- Warm the milk for 30 seconds in the microwave and add it to the mixing bowl. Add the water, sweet levain, and honey (or sugar if using) and stir until most of the levain has dissolved.
- Next, whisk in the egg until combined. Add the flour, salt, and room temperature butter (cut up into cubes) and mix until a shaggy dough is formed.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
Knead the soft sourdough sandwich dough
- After the dough has rested knead the dough for 5-7 minutes or until it comes together, is smooth, and is not sticky. Not much flour should be needed during this process.
- Once complete, place the sourdough sandwich dough in a greased bowl (oil or butter) and let it rest for 45-60 minutes.
- Perform 2 stretch-and-folds, spacing them 45 minutes apart.
- Once stretch and folds are complete, let the dough rest until doubled in size. This can take anywhere from 5-8 hours depending on the temperature in your home. Mine took 6 hours at 73 degrees F.
Shape the soft sourdough sandwich bread
- Grease your loaf pan and set aside.
- Once the dough has doubled in size, turn it out on a lightly floured surface and pat it into a 12×12 inch square.
- Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas.
- Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
- Place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap.
How to shape soft sourdough sandwich bread video
Second Rise
- Choose from the 3 options below on when to complete the second rise.
*Keep in mind options 2 & 3 will yield a slightly more sour result due to the cold fermentation*
Option 1: The shaped loaf can be proofed and baked the same day. Place it in a warm spot and let it rise until at least 1 inch above the rim of the pan.
Option 2: The shaped loaf can be refrigerated overnight, then brought to room temperature in the morning for proofing and baking.
Option 3: Alternatively you can let the shaped loaf rise a little, place in the fridge overnight and finish rising the following morning before baking.
- The soft sourdough sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer. This can take anywhere from 2-5 hours, try placing it in warm spot like the oven with the light on.
Bake the soft sourdough sandwich bread
- Once the bread has finished its second rise preheat the oven to 375 degrees F and bake it for 35-40 minutes.
- If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.
Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.
- Upon removing the sourdough sandwich bread from the oven brush the top with butter for a softer crust.
- Allow it to rest in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely.
- Soft sourdough sandwich bread can be stored in a bread bag for up to 3 days on your counter.
More sourdough sandwich recipes
- Easy Sourdough Sandwich Bread
- Sourdough Cinnamon Raisin Bread
- Honey Wheat Sourdough Sandwich Bread
- Sourdough Rye Sandwich Bread
Soft Sourdough Sandwich Bread (not too tangy!)
Equipment
- 1 8×4 inch loaf pan
- Food scale
- Mixing bowl
- Dough scraper or bench scraper
Ingredients
For the sweet levain
- 20 grams sourdough starter fed within 24 hours
- 30 grams sugar
- 100 grams water
- 100 grams all-purpose flour
For the dough
- 200 grams sweet levain from above
- 80 grams milk
- 80 grams water
- 50 grams honey (or sugar but decrease to 40 grams)
- 1 large egg (around 50 grams) room temperature
- 415 grams bread flour
- 30 grams unsalted butter softened and cut into cubes
- 10 grams salt
Instructions
- Make the sweet levain
- **The sweet levain is optional, however keep in mind if you use a regular sourdough starter the sandwich bread will have some tang to it.**
- The evening before you plan to mix the dough add the sourdough starter to a clean jar.
- Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
- Cover the jar loosely and allow it to rest overnight (10-12 hours).
Mix the dough
- Ensure the sweet levain has doubled in size and is bubbly before using.
- Warm the milk for 30 seconds in the microwave and add it to the mixing bowl. Add the water, sweet levain, and honey (or sugar if using) and stir until most of the levain has dissolved.
- Next, whisk in the egg until combined. Add the flour, salt, and room temperature butter (cut up into cubes) and mix until a shaggy dough is formed.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
Knead the soft sourdough sandwich dough
- After the dough has rested knead the dough for 5-7 minutes or until it comes together, is smooth, and is not sticky. Not much flour should be needed during this process.
- Once complete, place the sourdough sandwich dough in a greased bowl (oil or butter) and let it rest for 45-60 minutes.
- Perform 2 stretch-and-folds, spacing them 45 minutes apart.
- Once complete, let the dough rest until doubled in size. This can take anywhere from 5-8 hours depending on the temperature in your home. Mine took 6 hours at 73 degrees F.
Shape the soft sourdough sandwich bread
- Grease your loaf pan and set aside.
- Once the dough has doubled in size, turn it out on a lightly floured surface and pat it into a 12×12 inch square.
- Fold the left and right sides of the dough toward the center, gently pressing them down with your hands or a rolling pin to release any excess gas.
- Starting at the bottom, roll the dough tightly upward toward the top to create a log shape. Pinch together the end seams and gently pull the dough towards yourself to create tension.
- Place the dough in your greased loaf pan, cover it loosely with oiled plastic wrap or a disposable shower cap.
Second Rise
- Choose from the 3 options below on when to complete the second rise.
- **Keep in mind options 2& 3 will yield a more sour result due to the extended cold fermentation**Option 1: The shaped loaf can be proofed and baked the same day. Place it in a warm spot and let it rise until at least 1 inch above the rim of the pan.Option 2: The shaped loaf can be refrigerated overnight, then brought to room temperature in the morning for proofing and baking.Option 3: Alternatively you can let the shaped loaf rise a little, place in the fridge overnight and finish rising the following morning before baking.
- The soft sourdough sandwich bread is ready to be baked once it has risen at least 1 inch above the rim of the pan. For a taller sandwich loaf let it rise longer. This can take anywhere from 2-5 hours, try placing it in warm spot like the oven with the light on.
Bake the soft sourdough sandwich bread
- Once the bread has finished its second rise preheat the oven to 375 degrees F and bake it for 35-40 minutes.If your sandwich loaf is browning too quickly, loosely cover it with foil for the rest of the baking time to prevent over-browning.Sourdough sandwich bread is done baking once it has reached an internal temperature of 200-210 degrees F.
- Upon removing the sourdough sandwich bread from the oven brush the top with butter for a softer crust.
- Let the bread rest in the pan for 10–15 minutes, then transfer it to a cooling rack to cool completely. Ensure it has fully cooled before slicing.
- Soft sourdough sandwich bread can be stored in a bread bag for up to 3 days on your counter.
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